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Cited by 221Garlic and Onion StudiesGenomics, phytochemicals, and oxidative stressChemical synthesis and alkaloids

The DOI matches its Crossref record; 146 of the 156 references it cites were found in a registry or an index.

Potential Health Benefit of Garlic Based on Human Intervention Studies: A Brief Overview

Open access
Ansary, Johura, Forbes-Hernández, Tamara Yuliett, Gil, Emilio, Cianciosi, Danila, Zhang, Jiaojiao, Elexpuru-Zabaleta, Maria, Simal-Gandara, Jesus, Giampieri, Francesca, Battino, Maurizio·2020·Antioxidants
DOI 10.3390/antiox9070619PMC PMC7402177
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Abstract

Garlic is a polyphenolic and organosulfur enriched nutraceutical spice consumed since ancient times. Garlic and its secondary metabolites have shown excellent health-promoting and disease-preventing effects on many human common diseases, such as cancer, cardiovascular and metabolic disorders, blood pressure, and diabetes, through its antioxidant, anti-inflammatory, and lipid-lowering properties, as demonstrated in several in vitro, in vivo, and clinical studies. The present review aims to provide a comprehensive overview on the consumption of garlic, garlic preparation, garlic extract, and garlic extract-derived bioactive constituents on oxidative stress, inflammation, cancer, cardiovascular and metabolic disorders, skin, bone, and other common diseases. Among the 83 human interventional trials considered, the consumption of garlic has been reported to modulate multiple biomarkers of different diseases; in addition, its combination with drugs or other food matrices has been shown to be safe and to prolong their therapeutic effects. The rapid metabolism and poor bioavailability that have limited the therapeutic use of garlic in the last years are also discussed.

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Crossref · 10.3390/antiox9070619

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Figures

Figure 1 Schematic illustration of absorption, metabolism, and distribution of garlic organosulfur compounds in the gastrointestinal (GI) tract. The absorption of garlic occurs in the GI tract where allicin is released from alliin and contacts with cystine that is released from protein diet, forming S-allylmercaptocysteine (SAMC). After metabolism, the secondary metabolites of allicin including E-ajoene, 2-ethenyl-4H-1, 3-dithiin, and diallyl disulfide (DADS) are available in blood, urine, and faces.
Figure 1 Schematic illustration of absorption, metabolism, and distribution of garlic organosulfur compounds in the gastrointestinal (GI) tract. The absorption of garlic occurs in the GI tract where allicin is released from alliin and contacts with cystine that is released from protein diet, forming S-allylmercaptocysteine (SAMC). After metabolism, the secondary metabolites of allicin including E-ajoene, 2-ethenyl-4H-1, 3-dithiin, and diallyl disulfide (DADS) are available in blood, urine, and faces.CC BY · PubMed Central
Figure 2 Schematic representation of garlic modulation of biomarkers in cancer, antioxidant activities, cardiovascular disease, bone, inflammation, and metabolic disorders in clinical trials. The symbol (↓) denotes reduced activity and (↑) denotes increased activity.
Figure 2 Schematic representation of garlic modulation of biomarkers in cancer, antioxidant activities, cardiovascular disease, bone, inflammation, and metabolic disorders in clinical trials. The symbol (↓) denotes reduced activity and (↑) denotes increased activity.CC BY · PubMed Central

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Citations

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Research works printed but not linked: 2

  1. Londhe, 2011, Role of garlic (Allium sativum) in various diseases: An overview, Angiogenesis, 12, 13
  2. Varma, 2011, Potential clinical benefits of garlic (Allium sativum), J. Environ. Res. Dev., 5, 652

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Metadata

Authors
Ansary, J., Forbes-Hernández, T. Y., Gil, E., Cianciosi, D., Zhang, J., Elexpuru-Zabaleta, M., Simal-Gandara, J., Giampieri, F., & Battino, M.
Affiliations
  • Marche Polytechnic University (IT)
  • Universidade de Vigo (ES)
  • Nutrition and Food Science Group, Department of Biochemistry, Genetics and Immunology, Faculty of Biology, University of Vigo, 36310 Vigo, Spain
  • Dipartimento di Scienze Cliniche e Molecolari, Facoltà di Medicina, Università Politecnica delle Marche, 60131 Ancona, Italy
  • Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
  • Jiangsu University (CN)
Corresponding author
  • Giampieri, Francesca
  • Battino, Maurizio
ORCID
Venue
Antioxidants
Publisher
MDPI AG
Published
2020-07-15
Volume
9
Issue
7
Pages
619
ISSN
2076-3921 (ISSN-L)
DOI
10.3390/antiox9070619
PMC
PMC7402177
OpenAlex
W3042652083
Cited by
217
References
156
Citations by year
2026: 30 · 2025: 32 · 2024: 45 · 2023: 47 · 2022: 29 · 2021: 28 · 2020: 4
FWCI
2.28
Type
journal article
Language
en
Open access
Licence
Locations
  • Antioxidants (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • Università Politecnica delle Marche (Università Politecnica delle Marche) (submittedVersion, cc-by)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
  • Investigo repository of University of Vigo (University of Vigo) (submittedVersion, other-oa)
  • UNICA IRIS Institutional Research Information System (University of Cagliari) (submittedVersion, other-oa)
  • Investigo Institutional repository of UVigo (Universidade de Vigo) (submittedVersion, cc-by)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Garlic and Onion Studies
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Genomics, phytochemicals, and oxidative stress
  • Physical Sciences › Chemistry › Organic Chemistry › Chemical synthesis and alkaloids
Keywords
garlic, organosulfur compounds, polyphenols, nutraceuticals, garlic extract, oxidative stress, inflammation, cancer prevention, cardiovascular disease, metabolic disorders, diabetes mellitus, blood pressure, skin health, bone health, bioavailability, drug interactions, human intervention studies

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